*103. Pig’s Foot Jelly

• 3 lb. pig’s feet (3 or 4), split in half
• 2 level teaspoons salt

Blanch the pig’s feet for 5 minutes in 5 pints (12 cups) boiling water. Rinse the feet well with cold water, and brush them clean. Stew them for about 2¾ hours in 1½ pints (3½ cups) water, together with salt, soy sauce, sugar and crushed wild pepper, until the bones just come loose. Let the mixture cool to lukewarm, and remove all the strips of skin. Lay them skin side out, lining a bowl with s